Miele H 5060 B User Instructions page 52

Pizza
– Ricotta and basil:
60 g ricotta cheese or quark mixed
with
100 ml double cream
4 eggs
2 tbsp walnut oil
Salt and pepper
2 tbsp chopped basil, stirred into the
cream/egg mixture which is then
spread over the pizza base
4 tomatoes, diced and scattered
over the cream/egg mixture
200 g Gorgonzola, diced and
scattered over the cream/egg
mixture
Method:
1a. To prepare the pizza dough:
Mix the flour, yeast, salt, oil and water
together and knead until you have a
smooth dough. Leave to rise at room
temperature for approx. 20 minutes.
1b. To prepare the quark dough:
Mix together the quark, milk, oil, salt
and egg yolk. Sift together the flour and
baking powder, and fold half into the
quark mixture, then knead in the rest of
the flour to a smooth dough.
2. Roll out onto a baking tray.
3. Spread some tomato passata over
the pizza, and season with salt, pepper
and oregano.
4. Arrange the topping of your choice
on the pizza and bake immediately.
52
Use one of the following functions:
c / Pizza / Fresh
or:
Fan plus
Temperature: 180-200 °C
Shelf level: 2
Duration: 35-45 minutes
or:
Conventional heat
Temperature: 200-220 °C
Shelf level: 2
Duration: 30-40 minutes + pre-heating
or:
Intensive bake
Temperature: 170-190 °C
Shelf level: 2
Duration: 35-45 minutes